Smoky BBQ Tempeh Sandwich with Crisp Coleslaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Smoky BBQ Tempeh Sandwich with Crisp Coleslaw

YOUR SOLIN GENERATED RECIPE

Smoky BBQ Tempeh Sandwich with Crisp Coleslaw

Savor a hearty, plant-powered sandwich featuring smoky marinated tempeh layered between whole-grain bread, complemented by a tangy, lightly creamy coleslaw. This dish balances robust flavors with a satisfying crunch, perfect for breakfast, lunch, or dinner.

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NUTRITION

537kcal
Protein
36.9g
Fat
18.5g
Carbs
62.7g

SERVINGS

1 serving

INGREDIENTS

120g Tempeh

2 slices Whole-Grain Bread

2 tbsp Sugar-Free BBQ Sauce

1 cup Shredded Green Cabbage

1/2 medium Carrot, shredded

2 tbsp Plain Nonfat Greek Yogurt

1 tsp Smoked Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

    Slice the tempeh into 1/4-inch pieces and marinate with BBQ sauce, smoked paprika, salt, and pepper for at least 15 minutes.

  • 2

    Preheat a non-stick pan over medium heat and lightly sear the tempeh slices until golden brown on both sides, about 3-4 minutes per side.

  • 3

    In a mixing bowl, combine the shredded cabbage and carrot. Stir in the Greek yogurt, a pinch of salt, and pepper to create the coleslaw. Adjust seasoning to taste.

  • 4

    Toast the whole-grain bread slices until lightly crisp.

  • 5

    Assemble the sandwich by layering the cooked tempeh on one slice of bread, topping it with a generous portion of coleslaw, and finishing with the second slice of bread.

  • 6

    Serve immediately and enjoy the blend of smoky, tangy, and crunchy textures.

Smoky BBQ Tempeh Sandwich with Crisp Coleslaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Smoky BBQ Tempeh Sandwich with Crisp Coleslaw

YOUR SOLIN GENERATED RECIPE

Smoky BBQ Tempeh Sandwich with Crisp Coleslaw

Savor a hearty, plant-powered sandwich featuring smoky marinated tempeh layered between whole-grain bread, complemented by a tangy, lightly creamy coleslaw. This dish balances robust flavors with a satisfying crunch, perfect for breakfast, lunch, or dinner.

NUTRITION

537kcal
Protein
36.9g
Fat
18.5g
Carbs
62.7g

SERVINGS

1 serving

INGREDIENTS

120g Tempeh

2 slices Whole-Grain Bread

2 tbsp Sugar-Free BBQ Sauce

1 cup Shredded Green Cabbage

1/2 medium Carrot, shredded

2 tbsp Plain Nonfat Greek Yogurt

1 tsp Smoked Paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Slice the tempeh into 1/4-inch pieces and marinate with BBQ sauce, smoked paprika, salt, and pepper for at least 15 minutes.

  • 2

    Preheat a non-stick pan over medium heat and lightly sear the tempeh slices until golden brown on both sides, about 3-4 minutes per side.

  • 3

    In a mixing bowl, combine the shredded cabbage and carrot. Stir in the Greek yogurt, a pinch of salt, and pepper to create the coleslaw. Adjust seasoning to taste.

  • 4

    Toast the whole-grain bread slices until lightly crisp.

  • 5

    Assemble the sandwich by layering the cooked tempeh on one slice of bread, topping it with a generous portion of coleslaw, and finishing with the second slice of bread.

  • 6

    Serve immediately and enjoy the blend of smoky, tangy, and crunchy textures.